Tex Mex Chicken Dinner
I love a good sheet pan dinner on a weeknight.This Tex Mex Chicken Dinner is a super flavorful, but easy dinner. Tender chicken thighs, corn on the cob, red peppers and onions are roasted to perfection all simultaneously. We drizzle a smokey but sweet marinade on top for even more added Tex Mex flavor.
Tex Mex Chicken Recipe
To make this Tex Mex, the peppers, onions, corn and chicken are all drizzled with an olive oil based marinade full of smoked paprika, chili, cumin, garlic, onion, salt, and pepper. Loads of flavor, but also, color! I love how drenched in flavor makes this recipe.
For this recipe, I recommend using chicken thighs. Chicken thighs are the perfect cut of meat for a sheet pan chicken dinner because A) they cook up quickly and B) they’re rich enough (more fat) than other cuts so you can cook them a little longer and they won’t dry up. Sheet pan meals need versatility- when you put together a chicken sheet pan dinner, you need ingredients that can be cooked cohesively.
Steps to Making this Recipe
- Preheat oven to 400 degrees fahrenheit.
- Set aside a sheet pan.
- Add chicken thighs to sheet pan (be sure to unfold them, sometimes they come in the package folded up).
- Rough chop onion and bell peppers. Add to sheet pan.
- You can have these as large or small as you prefer.
- Add corn to sheet pan.
- I like to cut the corn into smaller pieces but you can leave the corn cobs whole if you prefer larger cuts of corn.
- Mix together marinade in a small jar.
- Pour marinade over the sheet pan and ingredients. Using clean hands, toss until all ingredients are coated.
- Bake for 25 minutes. Chicken is fully cooked once it reaches 165 degrees fahrenheit at its thickest point (an electronic meat thermometer is very helpful for checking temperature!).
- I like to top the chicken with a little bit of sour cream and cheese- it goes super well with the sweet and smokey marinade!
Serving & Storing Tex Mex Chicken
If you want some added flavor, a little fresh cilantro sprinkled with some lime juice makes this over the top! I like to serve this with Spanish rice. It’s also great with cornbread. If you want something a little healthier, it goes great with sweet potato salad and makes meal prep the next day a breeze!
If you have leftovers, place them in a lidded container in the refrigerator for enjoying the next day. Leftovers keep for about 2-3 days after making this dish.
More Easy Chicken Recipes
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Cheers to easy, healthy meals! – Rachel
Tex Mex Chicken Sheet Pan Dinner
Ingredients
- 4-6 chicken thighs (boneless skinless)
- 1 cup sliced onion
- 1 cup sliced bell pepper
- 4 corn cobs (whole or cut in half, chef's chocie)
Marinade
- 1/4 cup olive oil
- 1 tbsp smoked paprika
- 1/2 tbsp chili powder
- 1 tsp cumin
- 2 tsp granulated garlic
- 1 tsp granulated onion
- 2 tsp honey
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 400 degrees fahrenheit. Set out a sheet pan and set aside.
- Mix together marinade ingredients in a small dish. Whisk well to combine.
- Place chicken thighs flat on sheet pan. Add sliced peppers and onions, along with fresh corn.
- Whisk marinade again, and drizzle over chicken and vegetables. Using clean hands, toss to ensure all ingredients are coated.
- Bake for 20-25 minutes or until chicken reaches 165 degrees fahrenheit at its thickest point.
- Top with cilantro, sour cream and shredded cheese if desired. Serve & enjoy.
Nutrition
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